Broad Bean Rice and Dill
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  • Add rice, salt and water in a pot and bring to boil. (How to cook rice).
  • Add broad beans to the boiling pot of rice about 1 to 2 minutes before draining.
  • Drain the rice then gently mix in the chopped dill.
  • In a pot, add oil, 3 tablespoons water and a few drops of liquid saffron.
  • Place the rice into the pot and gather to the center of the pot.
  • Make a few holes on the rice pile and sprinkle with cinnamon. Cover the pot and heat until the rice starts to steam.
  • Cover the lid with a kitchen towel, cover the pot and cook the rice for 45 minutes on a lower heat.
  • Prepare the saffron topping, by mixing a cup of rice with saffron liquid.
  • Arrange the rice in a serving dish, decorate with saffron topping and serve hot top with clarified butter.
  • You can serve this food with yoghurt and pickles of your choice.
  • Enjoy (nooshe jan).

Take the time to actually read recipes through before you begin.

Always taste the food at the end and adjust the salt and spices to your taste.

If you want to get a good tadig, (crunchy rice) cook rice for 1 Hour.

If you don’t have access to fresh dill, use the dry one.

You can always freeze this food for later use.

Remember to keep constant watch during cooking to avoid a fire.

Cooking Tips
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
When you grill, remove the meat from the fridge one hour ahead of time, to allow them to reach room temperature.
Don’t overcook okra, as they will become slimy and lose their shape.
About Farzi
Farzaneh Masoud Ansari
It is my greatest pleasure to share my love of Persian food with others by demonstrating my skills and techniques, in the hope that my knowledge will be passed on to future generations.
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